What is affected by lactic acid. How to remove lactic acid from the muscles. Simple tips for quick recovery. Pending or delayed pain
Milk Acid (lactate) - α-oxypropionic (2-hydroxypropane) acid.
- t pl 25-26 ° C optically active (+) - or (-) - form.
- t pl 18 ° C racemic form.
Milk acid is formed in the lactic acid fermentation of sugars, in particular, in the black milk, in fermentation of wine and beer.
In this lesson we will look at the process of fermentation of lactic acid. This is an important part of our muscle, the ability to regenerate after it has been developed too much. You will also learn about the products of this process and even its equation. Then you can check your knowledge with the help of quiz!
What is the fermentation of lactic acid?
Our muscles sometimes shine from the voltage we put on them, seeking to work to meet the requirements of sec. When we rush too quickly or work too much, the oxygen feed can keep up with the need. That is, when our muscles switches from aerobic breathing to fermentation of lactic acid. The fermentation of lactic acid is a process by which our muscle cells cope with the pyruvat during anaerobic breathing.
Exchange regulator:
- Interaction n.- Oxidiphenyl and sulfuric acid:
With cautious heating of lactic acid with concentrated sulfuric acid, it first forms acetic aldehyde and formic acid; The latter immediately decomposes:
CH 3 CH (OH) COOH → CH 3 CHO + HCOOH (→ H 2 O + CO)
Acetic Aldehyde interacts with n.- oxidiphenyl, and, apparently, condensation occurs in o.- Putting to the OH group with the formation of 1,1-di (oxidiphenyl) ethane:
When our cells need energy, they destroy simple molecules, such as glucose. The process of decomposition of glucose anaerobally is called Glycoliz. Glycoliz occurs in cytosol cells and does not include oxygen. Cells turn the pyruvate, glycolysis products, into milk acid.
When Glycoliz is completed, there are two pyruvate molecules. Usually these pyruvats are changing and entering mitochondria. As soon as in mitochondria, aerobic breathing will break them further, releaseing more energy. Nevertheless, there are cases when our muscle cells do not receive oxygen that is necessary for an aerobic breathing. This happens when we work too much. They still need energy, so they perform glycoliz, but then they cannot perform aerobic breathing. When they turn to the fermentation of lactic acid.
In the solution of sulfuric acid, slowly oxidized into the purple product of the unknown composition. Therefore, as in the detection of glycolic acid with 2,7-dioxynafthalin, in this case there is an interaction of aldehyde with a phenol, in which concentrated sulfuric acid acts as a condense agent and an oxidizer. The same color reaction is given α-hydoxymacal and pyerogradic acid. Reaction performance: To pour 1 ml of lactic acid into the tube, and then a slightly acidified sulfuric acid of potassium permanganate solution. Heat for 2 minutes on low heat. Feels the smell of acetic acid. C 3 H 6 O 3 + [O] \u003d C 3 H 4 O 3 + H 2 O product of this reaction may be peer-grade acid C 3 H 4 O 3, which also has a smell of acetic acid. C 3 H 6 O 3 + [O] \u003d C 3 H 4 O 3 + H 2 O However, peyrogradic acid under normal conditions is unstable and quickly oxidized to acetic acid, so the reaction proceeds according to the total equation: from 3 H 6 o 3 + 2 [O] \u003d CH 3 COOH + CO 2 + H 2 O That is, glucose is destroyed by glycolize by 2 pyruvate, and then these pyruvats are fermented to obtain 2 molecules of lactic acid. This is shown in the diagram. In short, it is the decay of glucose molecule. First, glycolysis occurs, followed by the fermentation of lactic acid. The molecule looks here as a diagram. This happens when we train too quickly or difficult, because the oxygen supply cannot keep up with the need. This happens when our muscles switches from aerobic breathing to fermentation of lactic acid. Application and receipt Food industry is used as a preservative, food additive E270.. The polycondensation of lactic acid is obtained by plastic PLA. And molecule for lactic acid looks like this. If you are a big reader of health and exercise benefits, you probably heard about the connection that accumulates in your body when you are intensively trained for a long time. This is a lactic acid formed as a result of energy processes in your body. In this lesson you will learn a little more about lactic acid: its structure, formula and use. Mixed acid is known for many names, such as. Pay attention to how the last two differ in writing so insignificant that it is almost imperceptible. Since the three above-mentioned name is quite difficult to write and pronounce, we will call it a simple old lactic acid in this lesson. Get milk acid lactic acid fermentation Glucose (enzymatic reaction): C 6 H 12 O 6 → 2CH 3 CH (OH) COOH + 21.8 · 10 4 J
Reaction performance: In a dry tube, heated for 2 minutes in a water bath at 85 ° C of a drop of the resulting solution with 1 ml of concentrated sulfuric acid. After that, they are cooled under the crane up to 28 ° C, a small amount of solid is added n.- Oxidiphenyl and, mixing several times, give to stand 10-30 minutes. Purple staining appears gradually and after a while it becomes deeper. Opened minimum: 1.5 · 10 -6 g of lactic acid. Sports nutrition and lactic acid
Most athletes do not even represent what is happening with their muscles at various loads. Term "lactic acid" Known to many as a barrier that hinders the growth of muscles. Why this happens, we will try to figure out.
Milk acid has a viscous consistency. He is odorless and blunder or yellow. This fluid is above 8 s and forms crystals below this temperature. Its formula is written out by one of two common ways. C denotes carbon; H denotes hydrogen; And oh means oxygen. Its structure can be shown by two-dimensional or three-dimensional, as shown in these images.
While your body can most definitely make lactic acid in itself, it would not make almost sufficient for all things that the world relies on the milk acid. Mixed acid is produced industrially or synthetically or by fermentation. Fermentation includes the use of nutrients, such as amino acids, peptides, vitamins, salts, glucose, sucrose and lactose. These nutrients are combined with microbes, which then use nutrients to produce lactic acid.
Mixed acid in muscles. Introduction to the theory
Often, after in the gym, or after strong unusual loads on the body, the next morning there is a discomfort and pain in the muscles, simply speaking, it is impossible to move "neither by hand or leg." All these descriptions are attributed to lactic acid.
Momatic acid in muscles- This is auxiliary product involved in physiological processes in the process of loads on the body. Milk Acid is a transparent liquid and its cluster can lead to the "acidification" of the muscles during the power training.
Milk Acid
Personal and Medical Products Cleaners Food Preservatives Additives for Staining and Coating Electrical Supplies Washing Products Dairy Products, such as yogurt Tools for washing dishes Furnishing care products. Let's look a little closer to some of these applications.
Personal and Medical Products
First, we have medical care and personal products. Now it may seem strange to you, but it is true. Creams for lactic acid can be used to treat dry, itching and scaly skin. Such creams act as a humidifier and keratolithic.
In order for the body with energy with energy during exercise, glucose is used, which passes the splitting process. The final product of the decay of lactic acid is ion-lactate, not oxidizing, which can accumulate and not excreted from the body in time. When the concentration of lactate is overflowing, there is a feeling of burning in the working muscle. Of course, during recreation, the concentration of lactic acid falls, but the more often the load on the muscles, the more accumulation goes.
The humidifier is a moisturizing agent. Think: a moisturizer - and the humidifier, and the humidifier starts with the "Gula". Keratolithic is a tool that helps clean up the top layers of the skin. This and lactic acid helps your skin to form a fat barrier that protects it from drying out.
Another famous place where you will find the form of lactic acid are cleaning products. Mixed acid, well, acid! Therefore, when milk acid is added to food, it reduces the pH of food. This reduced PH makes it less likely that some dangerous strains of bacteria will survive, because these strains may need a higher pH to live. Milk Acid is a compound formed as a result of energy production processes in your body, as well as a substance that is formed on an industrial scale for many applications.
They believe that "milk", as it is customary to call it in common, can adversely affect muscle tissue and not to give them fully work. But it is not so. After training, the blood instantly sticks to the muscle and flips the milk acid into the overall blood flow, and, entering the liver, turns back into glucose. Glucose enters the blood again for further use. The process of such a decay is called Cory cycle.
Mixed acid in muscles. Introduction to the theory
It is produced synthetically or by fermentation. The latter combines nutrients and microbes for the production of lactic acid on an industrial scale. It can also be used in personal hygiene products: cream of lactic acid helps people with dry, itching and scaly leather, acting as a humidifier and keratolithic.
Why is lactic acid not excreted independently?
The humidifier helps to moisturize, and the keratolitic helps to clean the skin. A few hours ago, you graduated from an intense session in the gym, and your muscles begin to hurt. Some people consider it wrong - that the fermentation of lactic acid in muscles causes this pain in a few hours or days after you show yourself. Fermentation of lactic acid little affects the delay in the occurrence of muscular pain.
Sometimes, athlete has an unusual feeling during unusual physical Loads (new exercises or increase in the volume of loads). Such a feeling is called "delayed muscle pain" (ZMB), which leads to micro-donkeys of muscle fibers due to the overloads to the muscles. Due to these wounds, the body activates its protective reserves, protein synthesis is enhanced when the secretion of hormones increases, which heal and suppress inflammation. At the end of this process, the muscle adds in volumes and weight.
Fermentation of lactic acid makes you feel burning in your working muscles during exercise, but not after. This is due to the fact that your muscle cells are exposed to energy. Your body at work uses muscles that require constant oxygen refueling in a process called aerobic metabolism, where energy is produced from muscles using oxygen. When you use muscle to a greater extent, your muscles require more energy than the ability of your body.
In this oxygen-deprived, muscle cells switched to an anaerobic process, called glycoliz, which generates energy from the destruction of glucose. Glycoliz is a metabolic reaction in which glucose is destroyed to obtain a substance called pyruvate. Piruvat is a final product of the glycolysis process, and it supplies energy to the muscles. Pyruvate provides energy to cells when oxygen is present to the oxidation to produce carbon dioxide. In anaerobic conditions, pyruvate fermented to produce lactic acid.
The question arises here: "Can zamba influence muscle growth?". Of course, it can be said that the body can adapt to any changes, so it is not worth it to blame that the muscles stopped sick. This suggests that the body gets used to the loads. But, if you want to constantly feel burning in the muscles, then you do not need to do one and the same program for more than 3 months, exercises should be intensively.
Milk acid is used by your muscle cells to continue glucose metabolic process for energy production. Anaerobic energy production can continue at high speed for more than three minutes during which the lactic acid can accumulate in your muscles. High level Milk acid will increase muscle acidity. Then glucose in the muscles is inhibited in this acidic medium, which slows down the ability to further glucose metabolism. This is a natural way of your body to try to prevent muscle damage and return the equilibrium.
There are many myths about lactic acid. Most athletes believe that milk acid "kills" muscles. But this judgment is not true, because it affects the production of energy during exercise, and also serves as a liver fuel, which is the natural process of the body to overcome stressful situations.
You really feel the accumulation of lactic acid during training - it is burning pain and cramps in your muscles. Other reasons indicate an eccentric muscle contraction, which occurs when the muscle is lengthened when it takes the load and cannot be shorted. Muscles may also cause pain.
Everything that you have taught about lactic acid is wrong. There are many myths about lactic acid. Perhaps the most important thing is the opinion that there are lactic acid in the human body. The body actually produces lactate, which is a milk acid minus one proton.
When developing "milk" in the body, it disintegrates with lactate anion and hydrogen ion, which is acid and interferes with the supply of brain signals to muscles, slowing down and weakening muscle contractions. Thanks to these hydrogen ions, which accumulate in the muscle, there is a feeling of burning. Just due to the accumulation of these ions, muscle fatigue feels, not due to the accumulation of lactic acid.
Education of lactic acid during glucose cleavage
The difference between lactic acid and lactate for all practical purposes is semantic. But other popular beliefs about lactic acid are about the same incorrect as incorrect. Most triathletes believe that lactate is a final product of anaerobic muscular metabolism, which causes local muscle fatigue, increasing the acidity of tissues to such an extent that they can no longer function effectively. In fact, now we know that lactate is an intermediate link between anaerobic and aerobic muscle metabolism, which serves both direct and indirect fuel to reduce the muscles and delays fatigue in several different ways.
Milk acid lactate is very useful for the body, because It is a jet fuel for muscle fibers during workouts and loads. It is very important to ensure the body with carbohydrates. Laktat can be used in its pure form, it will be much more efficient for the health and restoration of the body. When used by the use of this product, you can prevent muscle overload and fatigue.
Our new understanding of nature and lactate functions are interested in all athletes who are wondering how it works. human body. But does it have any practical value? Is there a new science about lactate another approach to learning than the old science? However, before we reach it, let's consider in more detail how classical ideas about lactate were disclosed as myths and replaced by an almost opposite explanation. Later, studies have shown that lactate is produced by anaerobic glycolysis or decay of glucose or glycogen molecules for energy without the help of oxygen.
Basic facts about lactic acid in muscles
Milk Acid does not cause muscle pain and convulsions
Sometimes, as a result of damage to muscle threads after intensive workouts, unpleasant pain are felt. Thanks immune system, dead pieces of fabric, which can accumulate in muscles, come out of the body. Due to the overexcitation of nerve fibers in the muscles and the accumulation of fatigue, cramps may occur. It is worth not to forget that lactate is a source of fuel consumed on the restoration of the body during physical exertion.
Education of lactic acid during glucose cleavage
As a result, the cells are produced by ATP (adenosine trifhosphate), which plays an extremely important role in metabolism and substances in the body. This compound is known as an energy source for all biochemical processes in live systems. Milk acid is formed with the help of metabolism, without access of oxygen. The ATP process is ideal to satisfy the body's energy needs.
Milk acid can be formed in the muscles receiving a sufficient amount of oxygen
It is known that with intense exercise, white muscle fibers, processing carbohydrates turn into operation. In the process of decaying carbohydrates, lactic acid is formed in the muscles. Accordingly, the more physical exertion, the greater the acid, due to the intense decay of carbohydrates.
The production of lactic acid is produced during the splitting of carbohydrates and energy
If the process of decay of glucose and glycogen will be more intense, then, respectively, the consistency of the "Milk" will be much larger. During rest after strength training, the human body uses fats as fuel. But, the more often you dedicate yourself to power loads, the faster your body will get used to carbohydrates as a source of fuel. It can be said that the more carbohydrates are used, the greater the lactic acid is produced.
Competently organized training allows you to speed up the process of removal of lactic acid from muscles
Of course, with an increase in physical exertion and timely rest between training, it is possible to achieve maximum withdrawal of lactic acid from muscle tissue. For effective use "Mooms" should be included in the training program exercises that contribute to the removal of lactate from the muscles. For example, weight relief exercises. In addition, any exercises contribute to the rapid conclusion of lactic acid.
Basically, the conclusion of "milk" from the muscles increases due to the alternation of strength training with cardion loads. Accordingly, the more lactic acid accumulates during classes, the more intense the production of enzymes, accelerating the use of acid as fuel.
Hence the conclusion that the training program should contribute to the conclusion of lactic acid in the process of occupy themselves. In general, it can be said that lactic acid is useful for the body, especially lactate, without which it is not possible to submit any high-quality training. After all, lactate is necessary for the body as a reactive fuel, which is very important for the heart and muscles, in the process of training. It is also used to synthesize the liver glycogen and is a very important component of sports drinks and prevents fatigue in the muscles. Lactat is especially useful for runners, swimmers and cyclists, as they are considered the most energetic sports for which a large amount of energy is needed.
Also, an important role is played by food with a high content of carbohydrates, which are a source of glucose. Glucose fills the organism of athletes with energy, and is also a reducing agent of muscle fibers after physical exertion on the body.
How to prevent the appearance of lactic acid?
Often, most novice athletes are inconvenient during training, which lead to a burning in muscle tissues. Adhering to several tips, you can increase the level of comfort of workouts. Here are some tips, how to reduce the concentration of lactic acid to a minimum:
- training is worth starting with a light workout;
- at the end of the training, it is worth stretching the muscles;
- increase the load only after your muscles will be ready for this;
- it should be fully recovered after training;
How to facilitate the removal of lactic acid in the muscles?
Of course, to stop the accumulation of "milk" is impossible, but you can prevent the appearance of pain and discomfort in the muscles. For example, a hike in a sauna or a hot bath is considered the most effective. In a consequence, when heating the body, blood circulation and lactic acid is increasing to be output much faster. In order to reduce the risk of pain in the muscles after training, you need to drink a lot of fluid (at least 3 liters per day). Water helps to eliminate the decay products from the body and accelerates metabolic processes.
So, it can be concluded that the lactic acid performs the function of fuel in the body, especially during rest and training. It serves to synthesize glycogen and is sources of reactive fuel for the body. Lactat, as a fuel source, is consumed during muscle whining, such as cardiac or skeletal. Also, lactate is a lediment of liquid lost during training. However, the overaction of lactic acid can lead to fatigue in the muscles during physical exertion. In order to properly use lactic acid, like fuel, you should alternate the cardionloads with power exercises. High-intensity workouts allow the cardiovascular system to reduce the production of milk in the muscles. The greater the load during training, the more intensive consumption of fatty acids to generate energy and, accordingly, slows down the process of the synthesis of acid from carbohydrates.
Milk Acid is responsible for burning in muscle fibers, but it is not a source of pain the next day. To get rid of discomfort in muscles and reduce the risk of sports injuries, regularly do exercise regularly, but in the first days of occupations, count the loads.
